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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Crostini with a Trio of Spreads
      Yield: 48 Servings
  1 1/4 ts Yeast
     12 ts Sugar
    2/3 c  Warm water
    1/2 c  Unsifted flour

  1 1/4 ts Yeast
  1 1/3 c  Warm water
      3 c  Unsifted bread flour
      1 c  Unsifted durum flour
      2 tb Olive oil
    1/4 ts Salt
      2    (6") sprigs rosemary
      1 ts Coarse sea or kosher salt
           Spray bottle with water
           Pesto; optional*
           Tapenade; optional*
           Tomato spread; optional*
  *Separate recipe. All three are in one recipe
  titled Trio of Spreads for Crostini.
  1. About 10 hours ahead, or day ahead, prepare
  starter. Sprinkle yeast over water and sugar and
  stir to dissolve. Let stand until foamy, about 5
  minutes. Beat in flour until smooth. Cover loosely
  with a clean cloth and let rise at room
  temperature until bubbly and double in size, about
  an hour.
  2. Stir yeast mixture to deflate and let stand
  uncovered 8 hours, but no more than 10 hours. If
  not used after 10 hours of standing, cover and
  refrigerate overnight, but let stand at room
  temperature an hour to warm up before using in
  3. Prepare dough: In food processor or bowl of
  mixer, sprinkle yeast over warm water and stir to
  dissolve. Add starter, 2 cups bread flour and the
  durum flour; Process or beat until a thick batter
  forms. It should be the consistency of hot oatmeal
  or soft mashed potatoes. Add more water, a
  tablespoon at a time, if needed to reach this
  4. Add oil and 1/4 teaspoon salt; beat just till
  blended. Let batter rest 5 minutes to relax. If
  using food processor, oil a large bowl. Reprocess
  batter 20 to 30 seconds to work up gluten; pour
  batter into bowl and cover with plastic wrap. If
  using mixer, change to dough hooks and beat batter
  on medium-high speed 3 minutes; cover bowl with
  plastic wrap. Let rise in a warm, draft free place
  until double, about 1 1/2 hours.
  5. Sprinkle remaining 1 cup bread flour over
  surface of batter and gently stir in until a
  sticky dough forms; let rest 30 minutes. (To make
  dough ahead, after stirring in flour, do not let
  it rest; cover and refrigerate up to 24 hours.
  Before using, punch down and bring dough back to
  room temperature before shaping in pan.)
  6. Generously oil a 13 X 9 inch baking pan. With
  well oiled hands, transfer dough to pan and press
  to an even layer. Let dough rise, uncovered, at
  room temperature an hour or until puffy.
  Meanwhile, strip rosemary leaves off stems,
  leaving in small clusters. Beginning 1 inch from a
  short edge, insert 4 clusters of rossemary leaves
  upright into the dough, about 2 inches apart.
  Repeat to insert 5 additional rows. Sprinkle top
  with coarse salt.
  7. Heat oven to 475. Bake dough 25 to 30 minutes,
  spritzing oven with water 5 times during the first
  15 minutes of baking. Rotate pan once to ensure
  even baking. The bread, or focaccia, should be
  golden brown and sound hollow when lightly tapped
  on top. Cool 30 minutes on wire rack before
  8. Meanwhile, prepare Pesto, Tapenade, and Tomato
  Spread, if desired. Just before serving, on
  cutting board, with serrated knife, cut focaccia
  lengthwise in half then crosswise into thirds to
  form six pieces. Cut each of the 5 pieces
  crosswise into eight 1/2 inch thick slices. Spread
  with desired topping(s) and arrange on serving
  tray with uncut piece of focaccia and serve.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:18:31 EDT